| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 1 | Servings | ||
INGREDIENTS
| 2 | ts | Margerine |
| 1/2 | c | Chopped onion |
| 10 | oz | Skinned and boned chicken breasts, cut into pieces |
| 1 | c | Skim milk |
| 1 | tb | Chopped fresh parsley; divided |
| 1/4 | ts | Each salt and pepper; divided |
| 1/8 | ts | Ground nutmeg |
| 1/2 | c | Sliced mushrooms |
| 2 | tb | Water |
| 1/2 | ts | Arrowroot |
INSTRUCTIONS
FROM: Weight Watchers Quick Start Program Cookbook Makes 2 servings: each provides cal 264, fat 7 grams In a small skillet heat margerine until hot; add onion and saute over low heat until soft, about 5 mins. Preheat oven to 350 degrees. Transfer sauteed onion to work bowl of food processor; add chicken and milk and process until smooth. Add 2 teaspoons parsley, s&p, and the nutmeg and process to blend; divide mixture into two 10-oz. custard cups and, using back of spoon, smooth. Cover each cup with foil and bake until a knife, inserted in center, comes out clean, 40-45 mins. Into a small skillet, drain accumulated liquid from the timabales; set timbales aside and keep warm. Add mushrooms and remaining s&p to skillet and cook, stirring occasionally, until mushrooms are tender, about 5 mins. In a small cup combine water and arrowroot, stirring to dissolve arrowroot; add to mushroom mixture and cook, stirring constantly, until thickened. Stir in remaining parsley. Unmold each timbale onto a plate a top each with half of the sauce. Posted to Digest eat-lf.v097.n175 by "Tina D. Bell" <tdbell@altair.csustan.edu> on Jul 11, 1997
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